In a large skillet, cook the ground sausage over medium heat until it’s browned and fully cooked, breaking it up as it cooks. Drain any excess grease and set aside.

In a separate pan, scramble the eggs until just set—season lightly with salt and pepper.

Unroll the crescent dough sheet on a lightly floured surface. If using crescent rolls, press the seams together to form one large sheet. Flatten the dough using a rolling pin.

Spread the scrambled eggs evenly over the dough, followed by the sausage, and then sprinkle with shredded cheddar cheese.

Carefully roll the dough into a log, starting from the long side. Slice the log into 1-inch rounds.

Place the rolls, cut side up, into a greased baking dish or a parchment-lined sheet pan with space between each roll.

Preheat the oven to 350°F (175°C). Bake the rolls for 20 to 25 minutes, or until golden brown on top.

While baking, prepare the cheese sauce by melting the butter in a saucepan. Whisk in the flour and cook for about a minute, gradually adding the milk while whisking continuously. Stir in the cheddar cheese until melted and smooth, seasoning to taste.

When the rolls come out of the oven, spoon the warm cheese sauce over the top, garnish with chopped parsley or green onions, and serve immediately.